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Author Notes:This is my go-to dressing, especially for spring greens and vegetables. Also makes a great marinade for seafood and chicken or on a sandwich. It's easy to make and will make a bowl of lettuce turn heads!!

The photo is of a veggie, lentil and chickpea salad. I warmed it up a bit with the vinaigrette and then used the rest to dress the arugula. All topped with a poached egg which goes REALLY well with the dressing! —themisinthekitchen

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Serves 8

1
cup good quality olive oil

1/4
cup red wine vinegar

3
tablespoons dijon mustard

1
shallot, minced

2
tablespoons honey

1
handful chopped fresh mint

whisk together all the ingredients except the olive oil.

Once incorporated, slowly whisk in the olive oil so the dressing emuilsifies.